Contributed by World Recipes Y-Group
- Serves 4
- 4 cups water
- 1 teaspoonful salt
- 1 teaspoonful cloves
- 1 tablespoonful crushed fresh ginger
- 1 x 14-oz can coconut cream such as Coco López
- 1 cup regular, uncooked, short-grain rice
- 1 cup sugar
- 1 tablespoonful cooking oil (optional)
- ½ cup raisins
- For best results, soak rice in water for about two hours prior to cooking.
- Add the salt, cloves and ginger to three cups of water in a deep sauce pan.
- Bring to a boil.
- Sieve through a colander to remove the remnants of the spices.
- Bring to a boil once again.
- Add the coconut cream, rice, sugar and oil.
- Cook covered over medium-low heat for about twenty minutes.
- Add the raisins and blend in.
- Continue to cook, uncovered, until the rice has absorbed all the water (about fifteen more minutes. Cooking times vary depending on your climate and elevation from sea level. Don't worry: this recipe is very forgiving of cooking lapses. Just don't overcook!)
- Pour into a square or rectangular dish about one inch high and allow to cool.
- Sprinkle ground cinnamon or cinnamon sugar on the pudding and cut in two-inch squares for your diners.
- It is equally enjoyable after refrigeration.
- It will keep for several days, well covered in the refrigerator.